For serving:

Directions

Adjust an oven rack to the lower middle position and preheat oven to 350°F.

In a very large bowl, combine the garlic powder, brown sugar, Old Bay or salt, paprika, espresso powder, cayenne or chipotle pepper, black pepper and cumin.

Add the meat to the bowl and work in dry rub, getting it into all the nooks and crannies.

Place the pork in the lined roasting pan, fat side down. Add the stock. Cover tightly with heavy duty aluminum foil and place in the oven.

Depending on the size of your butt—ahh, I mean, roast—this cooks in about 6 hours. After 4 hours, take it out of the oven and check the internal temperature. Your goal is 190°F. If it isn’t there yet, cover it back up and pop it back into the oven. Check it every half-hour until it reaches the magic number and the pork readily falls apart.

Allow the pork to rest in the pan with the juices for at least 30 minutes.

Transfer the meat to a cutting board. When it’s cool enough to handle, break it apart you’re your hands, discarding fat and bones. Place the shredded meat into an oven-safe pan. Add a few ladles of cooking liquid to keep the meat moist. Place in a warm oven until ready to serve.

Serve hot pulled pork on a bun, with a forkful of coleslaw on top, if you like, and dress it with barbecue sauce if you’re so inclined.

Note: Baked beans are a can’t-miss side with this dish. To zip up your favorite, ordinary can of baked beans, add some of the cooking juices and a drop or two of liquid smoke while heating.